Click through until finding the correct Carrier product. Next to the product, under Key Documents, is a link called Product Data. Click on it to go to the PDF page.Once on the PDF page, look at the top-right side of the page. This has a box with the item name, description and the serial number.
Chocolate Enrobing. Chocolate enrobing is a process that uses a âwaterfallâ of chocolate to provide a delicious coating of chocolate on products such as pretzels, chips, peanuts, popcorn, cookies and peanut brittle. The coating can consist of milk, dark, or white chocolate, as well as other coatings. During the enrobing process, a curtain of chocolate covers the product. The bottom of the product is coated at the same time by passing over a pool of chocolate. Our chocolate enrobing operation is capable of coating approximately 17.6 million pounds of products per year!
Definition: Tempering refers to a process of heating and cooling chocolate to prepare it for dipping and enrobing. The tempering process ensures that the cocoa butter in chocolate hardens in a uniform crystal structure. Chocolate that is tempered has a smooth texture, a glossy shine and a pleasant âsnapâ when bitten or broken.